Napa Cabbage Rolls Recipe


  • 10 – 11 napa cabbage leaves
  • 10 – 11 chinese chives (to use for tying)
  • 250g minced pork
  • 1/2 tbsp grated ginger
  • 30g shiitake mushroom, chopped finely
  • 25g carrot, chopped finely
  • 1 tsp cornflour
  • 1 tsp chinese cooking wine
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 1 tsp fish sauce

  • 1/4 cup water or chicken broth
  • liquid from the steamed cabbage rolls
  • 2 – 3 dried scallops, steamed
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp sugar
  • salt & pepper, to taste
  • corn starch slurry
Napa Cabbage Rolls Recipe


  1. Place all the ingredients (except cabbage and chives) in a bowl and stir to combine.
  2. Blanch napa cabbage leaves in boiling water for 1 minute. Refresh in cold water, then drain well and wipe with paper towel. Blanch the chives as well. Set aside.
  3. To make the cabbage rolls, place about 2 tbsp of the minced meat onto the cabbage leaf and roll up tightly. Tie the roll with chives. Repeat until all the minced meat are used up.
  4. Place all the cabbage rolls in a heat proof plate and steam under high fire for about 10 – 15 minutes. Carefully pour out the liquid which will be added to the sauce.


  1. Bring the sauce to a boil and add in corn starch slurry to thicken the sauce. Pour over the cabbage rolls and serve hot.


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